Starbucks Passion Tea Lemonade at home recipe

Supplies Needed:

 

Tazo Passion Tea tea bags

Lemonade

Water

Pitcher

Measuring cups

 

INSTRUCTIONS:

 

Boil 1 3/4 quart of water in a tea kettle (or pot if you don’t have a tea kettle).

After it is done boiling, put in 3 passion tea bags and let sit for 20 minutes.

While the tea bags are soaking, you want to make the “simple syrup”.  To make this, boil 1 cup of water in a small pot.  When the water boils, add 1 cup of sugar.  Let the sugar dissolve in the water, do not stir.

When the passion tea is done soaking, let it cool.  When it is cooled down, add it to 1 3/4 quarts of lemonade.

Add the the simple syrup.

Put it in the fridge to get cold.  YUM!

SUPER Easy Peach Schnapps Chicken

Peach Schnapps Chicken

Ingredients:

1 ½ boneless chicken breast

Flour

Peach Schnapps

Olive Oil

Directions:

This is exactly like my marsala chicken recipe, only using Peach Scnhapps!  And again, I honestly NEVER measure anything when I make this!  I put the olive oil in a large skillet.

You will need to thaw out the chicken and cut it into little pieces.

Coat each piece in flour.

Heat up the olive oil on low so you do not get splattered with hot oil!  When it is heated, place each piece of chicken in the oil.

Cook until EACH SIDE is a golden brown.

I then pour the peach schnapps in the pan, enough to coat all the chicken and a tad bit more.

Continue to cook for another two minutes.  Turn off the stove and let sit for one or two minutes for it to thicken, and then it is ready to eat!

SUPER Easy Chicken Marsala

Chicken Marsala

Ingredients:

1 ½ boneless chicken breast
Flour
Marsala Wine
Olive Oil

Directions:

I honestly NEVER measure anything when I make this! I put the olive oil in a large skillet.

You will need to thaw out the chicken and cut it into little pieces.

Coat each piece in flour.

Heat up the olive oil on low so you do not get splattered with hot oil!  When it is heated, place each piece of chicken in the oil.

Cook until EACH SIDE is a golden brown.

I then pour the marsala wine in the pan, enough to coat all the chicken and a tad bit more.

Continue to cook for another two minutes. Turn off the stove and let sit for one or two minutes for it to thicken, and then it is ready to eat!

Cheesecake Factory Buffalo Chicken Blasts

Cheesecake Factory Buffalo Chicken Blasts
Supplies:
-Wonton Wrappers
-Blue Cheese Dressing
-Cheddar Cheese
-Shredded Chicken
-Hot Sauce
-3 or 4 Boneless Chicken Breasts
-Bread Crumbs
-3 to 4 eggs
-Food Chopper
-Deep Fryer
Instructions:  Cook the chicken fully. Once done, use your food chopper (I have one from Pampered Chef) to shred up the chicken. Put in bowl, mix in hot sauce (I never measure), and set aside. Break open eggs and place in a bowl. Beat until mixed. On a cookie sheet or plastic prep mat (LOVE mine from Pampered Chef!), place a few wonton wrappers. On each one in the middle, put your chicken and cheese in the middle. Fold the wrapper over so it is shaped like a triangle. Use a little bit of water on the edges to get the edges to stick and stay closed. Using a sauce brush, brush egg all over the folded wrapper. Now, coat the wrapper with breadcrumbs well. Now you are ready to deep fry. You can place 2 or 3 in your deep fryer basket (depending on the size). Fry until golden and crisp. Serve with blue cheese dressing.

Two Timing Pasta

Two Timing Pasta

Supplies:

– Penne Pasta
– 1 jar Alfredo Sauce
– 1 jar of Marinara Sauce
– Mozzarella Cheese (this is what my husband likes!)
– Parmesan Cheese
– Baking dish

Instructions:  This is a quick and easy recipe!  Cook your pasta completely. Preheat oven to 350 degrees. While your pasta is cooking, in a big bowl, put all your alfredo sauce and the all your marinara sauce. Mix together. Add in 2 cups of Mozzarella cheese. After pasta is done, add pasta to the bowl. Place the entire mixture into your baking dish. Bake for 20 minutes. When done, sprinkle Parmesan cheese all over top.